Champagne Party Weiner Mummy Recipe

Champagne Party Weiner Mummy Recipe

Cook Time: 10 minutes
Prep Time: 10 minutes
Difficulty: Easy

Originally posted in 2015, but updated with new content and pictures. 

When our children were younger, if it were up to them, they would have eaten hotdogs daily. 

Our children always liked pigs in a blanket for special occasions (mini weiners wrapped in crescent rolls), but for Halloween, it was always fun to "mummify" the hotdogs with crescent rolls and dot the eyes with mustard. 

Our Champagne Mustard not only dots the eyes on the mummies but is the preferred dipping sauce for these cuties. For those with a spicier palate, our Hot Banana Pepper Mustard is more your speed.

For this update, we added ketchup to a bowl and yellow mustard that we swirled. To make the web, use a toothpick and drag it from the middle to the sides.

This recipe makes for an excellent family bonding time, as it gets the kiddos (young and old) away from the TV or screens and allows them to help in the kitchen and play with their food. (What child or adult doesn't like to play with their food?).

If you're looking for a spooky treat to serve for your next Halloween gathering, consider making these ghoulish hot dog mummies with Cherchies® mustards. It's a great family activity, and the mustards put these hotdogs over the top!

Here's how we did it! Comment below and let us know how they turned out!

Happy Halloween!

Ingredients

• 2 pkg. cocktail weiners

• 32 1/2-inch strips of swiss cheese

• 1 pkg. (8oz.) refrigerated biscuits

• 2 Tablespoons (Tbsp.) poppy seeds (optional)

• 2 Tablespoons (Tbsp) Cherchies®Champagne Mustard (for a spicier version, use Cherchies® Hot Banana Pepper Mustard)

• 2 Tablespoons (Tbsp) melted butter

Preparation

Split each weiner lengthwise.  Put a dab of Champagne Mustard and a strip of cheese into each weiner. Divide each biscuit into quarters and roll each quarter between the palms of your hands to make long strips.

Spiral wrap each strip around the weiner.  Place on a cookie sheet, baste with butter and sprinkle with poppy seeds.  Bake for 10 minutes in a 450-degree oven.

Champagne Party Weiner Mummy Recipe- Pictures from our children’s creations years ago

Baked Blackberry Mustard Wing Recipe

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Baked Blackberry Mustard Wing Recipe

Cook Time: About 40 minutes                           Prep Time:  6-8 hours (for marinade)           Difficulty:  Easy

All my wing aficionados out there here is a wing recipe that will have your guests coming back for more.  

The blackberry preserves in this recipe adds a nice sweetness to the sauce, and our gourmet Cherchies®Champagne Mustard (or Cherchies®Cranberry Mustard) adds that unexpected kick to the wings.

For a spicier wing, try our Cherchies® Hot Banana Pepper Mustard.

This wing recipe is the epitome of "finger-licking good", so make sure you grab plenty of napkins!

Ingredients

• Cherchies® Garlic and Herb No- Salt Seasoning (enough to coat both sides of wings)
• 1 teaspoon (tsp) ground pepper
• 1/2 cup red wine (Merlot- don't forget to pour some extra for yourself:)
• 1/2 cup soy sauce
• 1 Tablespoon (Tbsp)  Cherchies® Champagne Mustard or Cherchies® Cranberry Mustard
• 1 Tablespoon (Tbsp) (more for desired heat level) Sriracha hot sauce
• 1/2 cup balsamic vinegar
• 1 Tablespoon (Tbsp) thyme
• 1/4 cup Cherchies® Seedless Blackberry Preserves

Preparation

For the marinade, in a recloseable plastic bag, add the following: red wine, soy sauce, Champagne Mustard, Sriracha hot sauce, and balsamic vinegar.  Mix together.  Add the chicken to the bag and marinate in the refrigerator for at least 6 hours (overnight...even better). 

After wings have marinated, remove the wings from the plastic bag and generously season both sides of the chicken wings with olive oil, Cherchies® Garlic 'n Herb No-Salt Seasoning and pepper and place the wings in a shallow pan.  Brush chicken with the marinade, reserving remaining marinade for a sauce pan.   

Bake wings at 350 degrees for about 40 minutes or until done (sizzling and "fork tender").  Meanwhile, prepare the glaze.  Add marinade to a saucepan.  Remove 1/2 cup of the marinade and add to a small bowl with 1 teaspoon of cornstarch and mix together.  Add cornstarch mixture back to saucepan.  Add Blackberry Preserves and Thyme to the saucepan.

Bring marinade up to a boil (this is important since the marinade was used with raw chicken), and continue to boil, stirring occasionally, until glaze has reduced in half and thickened (about 15-20 minutes). Baste the wings half way through cooking with the glaze.

When wings are done, feel free to garnish with scallions (chopped green part of green onions), but this is optional.  Pair this recipe with our Strawberry Spinach Salad, and you have yourself a meal!

Oh my goodness, my mouth is already salivating!  Enjoy my wing-loving friends!

Baked Chicken Tenders with Cranberry Mustard Recipe

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Baked Chicken Tenders with Cranberry Mustard Recipe

Cook Time: 20 minutes    

Prep Time: 15 minutes  

Difficulty: Easy

Are you searching for easy chicken recipes to add to your recipe cache? We have got you covered! We wanted to share one of our family's most requested recipes, Baked Chicken Tenders with Cranberry Mustard Dipping Sauce. So tasty!

If your household is anything like ours, chicken in different forms graces your table at least once a week. These easy baked savory chicken tenders, seasoned with Cherchies® Garlic Seasoning, are crispy and crunchy outside, and tender and juicy inside, and family favorite. Complementing the garlic chicken as a flavorful dipping sauce, is the pièce de resistance, Cherchies® sweet and spicy Cranberry Mustard (or Cherchies® Champagne or Hot Banana Pepper Mustards for more kick). Delicious!

Chicken tenders are a meal enjoyed by most, and these garlicky Baked Chicken Tenders With Cranberry Mustard will not disappoint, but make a double batch of these beauties because they will disappear before your eyes. Serve them with our Strawberry Spinach Salad Recipe and Cream Cheese Pie Recipe for a completely satisfying meal!

Comment below and let us know if you tried these tasty tenders. We love hearing from our friends!

As always, thank you for visiting. Please stop back for more delicious recipes, cooking tips, entertaining ideas, and so much more!

Enjoy!

Ingredients

• 1 cup Rice Chex cereal (or Rice Krispies), ground in a food processor (you could substitute panko bread crumbs)

• 1 cup flour (we actually used Bob's Mill Gluten Free 1 to 1 Baking Flour for this recipe, but have made it with regular flour too)

• 2 eggs, beaten

• 1 Tablespoon Olive oil

• 1 lb. chicken breast cutlets (or boneless breast cut in half vertically)- our store had a buy one get one free deal, so I splurged

• 2 Tablespoons (Tbsp) Cherchies® Garlic Seasoning (Could substitute Cherchies® Garlic 'n Herbs No-Salt Seasoning)

• 1 teaspoon (tsp) pepper

• Cooking Spray

• Cherchies® Cranberry Mustard (or Cherchies® Champagne Mustard, or for a spicy flare, our Cherchies® Hot Banana Pepper Mustard)

Preparation 

*If using boneless chicken breast, slice the breasts vertically (halve the chicken breasts by slicing the chicken breast  in half and pound the chicken between two sheets of plastic wrap until 1/2" thick).  

Prepare the flour/bread crumb station.  Arrange three shallow containers (I used pie plates) side by side, with the first container containing the flour, the second containing the beaten eggs, and the third containing the ground rice Chex, Cherchies® Garlic Seasoning, and pepper (mixed together).

Forks or tongs work best for this next step.  First, dip both sides of the cutlets into the flour, shaking off the excess.  Next, cover both sides of the cutlets with the egg, and then the seasoned cereal crumbs.

Brush a jelly roll (or 13x9) pan with Olive oil.  Place coated chicken in pan and spray chicken with cooking spray.

Bake chicken at 350 degrees for 20 minutes, or until done (juices come out clear when pierced with a fork or knife).

Serve Cherchies® Cranberry Mustard as a delightful dipping sauce, and add our Strawberry Spinach Salad for a quick and easy meal.  Dinner is served!

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Lemon Dill Lox Recipe

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Lemon Dill Lox Recipe

About ten years ago, my hubby and I were visiting New York City, and the thought of eating raw fish (sushi, tartar, and lox) repulsed me. I kept wondering how people ate raw fish and didn't throw up. I had heard of bagels and lox, but it wasn't on my food radar or even my bucket list, for that matter.

I was introduced to this fabulous concoction by a chef at the hotel where we were staying. He said, "Miss, (I love it when I'm called Miss rather than ma'am...makes me feel younger) you've never tried bagels and lox?" I politely said, "no." (I tried not to, but I may have wrinkled my nose just like my kiddos do when introducing something new). 

Perhaps the chef noticed my boring bagel and cream cheese in the buffet line and needed to convince me that I would love the freshly smoked salmon he had prepared. I allowed him to put a small sample on my plate away from harming my bagel.

Guess what? I LOVED IT!! (and the chef was pleased). What was once taboo had become one of my rare morning treats, bagels and lox!

Recently it dawned on me I could "amp" up the flavor even more. I've seen this culinary delight often garnished with dill, so I tried our Lemon Dill Seasoning, sprinkled on the cream cheese. Oh my goodness, folks, if you are a bagels and lox fan, you've got to try this seasoning blend for a different approach to bagels and lox! The lemon and dill will elevate this dish to the next level and tantalize your tastebuds. So what are you waiting for? Adding Cherchies® Lem’n Dill Seasoning on your favorite bagels and lox may be your next favorite thing.

Comment below and let us know if you have tried this recipe.

Ingredients

• 1 bagel, sliced in half (increase for more people)

• Cream Cheese (could substitute Neufchatel cheese)

• 1 teaspoon (tsp) (or more to taste) Cherchies® Lem 'n Dill No-Salt Seasoning (could substitute Cherchies® Lem 'n Dill Seasoning if you'd like more salt)

• Chopped red onion (optional)

• 1 teaspoon (tsp) capers (optional)

Preparation

Slice bagel in half and toast lightly in a toaster (this step is optional).  Next, spread a generous amount of cream cheese onto each half.  Sprinkle with Cherchies® No-Salt Lem 'n Dill Seasoning.

Generously add the smoked salmon lox to the bagel halves and top with your favorite toppings (diced red onion, capers, tomatoes...It' up to you).  Enjoy my new version of Bagels and Lox!